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Czech Journal of Food Sciences最新文献

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Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye 土耳其穆拉一所私立大学中婴儿潮一代、X、Y 和 Z 四代人的营养习惯比较
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/105/2023-cjfs
Halime Zülal Zeren, Elif Burcu Bali, Hülya Demir
{"title":"Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye","authors":"Halime Zülal Zeren, Elif Burcu Bali, Hülya Demir","doi":"10.17221/105/2023-cjfs","DOIUrl":"https://doi.org/10.17221/105/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"36 6","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138948899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq 伊拉克库尔德斯坦地区苏莱曼尼不同品牌小麦粉中一些重金属的测定
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/85/2023-cjfs
Muhammad Faruq Wahab, Dara Muhamed Jamil
{"title":"Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq","authors":"Muhammad Faruq Wahab, Dara Muhamed Jamil","doi":"10.17221/85/2023-cjfs","DOIUrl":"https://doi.org/10.17221/85/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"62 7","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China) 贵州省不同地区牛的营养成分分析与质量评价
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/133/2023-cjfs
HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Lingling Jiang, Jiang Ran, JingRui Zhou
{"title":"Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China)","authors":"HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Lingling Jiang, Jiang Ran, JingRui Zhou","doi":"10.17221/133/2023-cjfs","DOIUrl":"https://doi.org/10.17221/133/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"64 4","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China 中国湖州食源性腹泻大肠埃希菌感染病例的特征
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-19 DOI: 10.17221/151/2023-cjfs
Wei Yan, Deshun Xu, L. Ji, Yuehua Shen
{"title":"Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China","authors":"Wei Yan, Deshun Xu, L. Ji, Yuehua Shen","doi":"10.17221/151/2023-cjfs","DOIUrl":"https://doi.org/10.17221/151/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"166 3","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139172546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microalgae in lab-grown meat production 微藻在实验室肉类生产中的应用
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-12 DOI: 10.17221/69/2023-cjfs
Arturo N. Rojas-Tavara, Alberto J. Donayre-Torres
{"title":"Microalgae in lab-grown meat production","authors":"Arturo N. Rojas-Tavara, Alberto J. Donayre-Torres","doi":"10.17221/69/2023-cjfs","DOIUrl":"https://doi.org/10.17221/69/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"19 3","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139009473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties 鸡蛋壳纳米粉对牛肉饼理化质量、微观结构和氨基酸谱的影响
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-12-06 DOI: 10.17221/156/2023-cjfs
H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati
{"title":"Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties","authors":"H. Evanuarini, Agus Susilo, U. Yanuhar, Adelya Desi Kurniawati","doi":"10.17221/156/2023-cjfs","DOIUrl":"https://doi.org/10.17221/156/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"69 6","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time 不同温度和时间下贮藏的山楂果的理化特性、酚类物质概况和抗氧化能力的比较
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-11-21 DOI: 10.17221/112/2023-cjfs
Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo
{"title":"Comparison of physicochemical properties, phenolic profiles and antioxidant capacity of hawthorn berries stored at different temperatures and time","authors":"Xueyan Wei, Yanjing Yin, Kang Xu, Tao Wang, Chuanhe Zhu, Wen Liu, Mengmeng Guo","doi":"10.17221/112/2023-cjfs","DOIUrl":"https://doi.org/10.17221/112/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"65 9","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139254336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity 食品中的内分泌干扰物：被忽视的导致肥胖症流行的因素
IF 1.3 4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-11-20 DOI: 10.17221/80/2023-cjfs
Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu
{"title":"Endocrine disruptors in foods: Overlooked factors contributing to the prevalence of obesity","authors":"Wenli Wu, Yang Yang, Bee K. Tan, Shaoling Lin, Yaping Chen, Jiamiao Hu","doi":"10.17221/80/2023-cjfs","DOIUrl":"https://doi.org/10.17221/80/2023-cjfs","url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"5 4","pages":""},"PeriodicalIF":1.3,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139257117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Improving the nutritional quality of cereals and legumes by germination 通过发芽提高谷物和豆类的营养品质
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/44/2023-cjfs
Ayşe Seda Şenlik, Derya Alkan
{"title":"Improving the nutritional quality of cereals and legumes by germination","authors":"Ayşe Seda Şenlik, Derya Alkan","doi":"10.17221/44/2023-cjfs","DOIUrl":"https://doi.org/10.17221/44/2023-cjfs","url":null,"abstract":"<br>Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkey. At the end of the germination for 48 h and 96 h at 24 ±Â 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review 水产鲜食材超高压保鲜技术研究进展
4区 农林科学
Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI: 10.17221/87/2023-cjfs
Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu
{"title":"Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review","authors":"Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu","doi":"10.17221/87/2023-cjfs","DOIUrl":"https://doi.org/10.17221/87/2023-cjfs","url":null,"abstract":"Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136018670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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